Roasted Rack of Pork with Raspberry and Rhubarb Sauce

Cook time 1 hour and 30 minutes (+ overnight drying)
Servings 4


1 tbsp extra virgin olive oil

1.2kg rack of pork, skin on and bone removed (for easy carve)

1 tsp fennel seeds

1 brown onion, cut into 8 wedges

1/2 cup white wine

4 rhubarb stalks, trimmed and cut into 6cm batons

1 punnet of raspberries

Salt and pepper

Roasted Rack of Pork with Raspberry and Rhubarb Sauce


Leave pork uncovered on a tray in the fridge to dry skin out.

Remove the pork from the fridge 1 hour before cooking.

Preheat the oven to 250°C. Pat the pork skin dry and massage over the oil. Season with salt all over. Sprinkle pepper and fennel seeds on the flesh side only (not on the crackling).

Arrange the onions in a roasting tray and drizzle with a little oil. Place the pork on top ensuring most of the onions are not exposed. Roast pork in the oven for 20-30 minutes or until the skin is golden in colour and blistered. Remove from the oven and turn the heat down to 150°C.

Rest meat on a board and then add the rhubarb and raspberries with the onion. Scatter evenly in the tray. Pour in wine before returning the meat, skin side up again. Place back in the oven and cook for a further 30-40 minutes (or if you have a meat thermometer, until the internal temperature of meat is at 65°C)

Remove and rest the meat. Carve the meat into cutlets and serve on a bed of the raspberry and rhubarb sauce and drizzle with a spoonful of the juices.